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Research Journal of Microbiology
Year: 2007  |  Volume: 2  |  Issue: 11  |  Page No.: 831 - 837

Microbial Diversity in Ready-to-eat Fufu and Lafun-Fermented Cassava Products Sold in Ile-Ife, Nigeria

B.O. Omafuvbe, A.R. Adigun, J.L. Ogunsuyi and A.M. Asunmo    

Abstract: A microbiological study was undertaken to determine the microbial diversity and quality of RTE fufu and lafun sold in eateries in Ile-Ife, Nigeria. Twenty samples of RTE fufu and lafun were analysed for pH and microbial quality. The mean total mesophilic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts and Staphylococcal counts of the samples ranged from 3.44-4.79, 3.06-4.94, 3.41-4.75, <1-2.26 and 2.47-4.84 log10 cfu g-1 sample, respectively. The predominant bacteria were of the genera Bacillus, Corynebacterium, Micrococcus, Staphylococcus, Salmonella, Klebsiella, Enterobacter, Citrobacter, Lactococcus and Lactobacillus. Yeasts were identified as species of Candida, Saccharomyces and Debaryomyces. The pH of the samples ranged from 3.65 to 5.12. The RTE lafun samples had a higher mean pH and microbial population and a wider variety of microorganisms than RTE fufu. This study has demonstrated the microbial diversity in RTE fufu and lafun sold in Ile-Ife, Nigeria. The presence of foodborne pathogens and unacceptable limits of enteric bacteria in these main dishes poses some potential risks to the consuming public. The need for improvement and maintenance of good hygienic practices by food handlers and vendors is emphasized.

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